The usual way to peel a tomato is slitting the base, dunking it in boiling water and then into an ice-bath. This is fine. If the tomato flesh is to be used in saucing, in other words if the integrity of the flesh doesn’t matter, then a more unusual, but neat and effective method, is
I thought I would share my version of sous-vide pork belly. Starting with a good-quality pork belly: 1. Remove the skin (make a crackling out of the skin separately if desired). Cut the belly in half 2. Sprinkle the surfaces (opposite the skin side) with transglutaminase. Join together, vacuum pack and refrigerate 24 hours. Transglutaminase
[recommended pre-read: what is sous-vide?] All you need is some way of packaging the food without air, and a temperature controlled water-bath. That’s it. PART 1: Air-extracted packaging The simplest method is the water displacement method using a ziplock bag. This requires no appliance, and has the advantage of being able to bag liquids. Also, it
[recommended pre-read: what is sous-vide?] You can improvise with a pot of water on the stove, a thermometer and a zip-lock bag. A bit fiddly but it will give you an idea. Place a salmon fillet in the bag with a little olive oil (to maintain contact between the salmon and the bag). Heat the